Crab Spread Ii Recipes

CRAB SPREAD

Steps:

• Whip cream cheese with mixer.
• Add Worcestershire sauce, lemon juice, mayonnaise and onion; mix well.
• Spread evenly on a serving platter.
• Spread 1/2 bottle chili sauce over the cream cheese mixture.
• Flake drained crabmeat over the top.
• Sprinkle with dried parley flakes.
• Serve with Frito scoops or with crackers as a spread.

CRAB DIP

Steps:

• Preheat oven to 350 degrees F. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.
• Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.
• Spread into a 9″ pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top. Bake for about 20 minutes or until the top is golden and bubbly.
• Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.
• Leftover crab dip will keep, stored covered in the fridge, for up to 5 days. Rewarm in the microwave.

CRAB SPREAD

Steps:

• In a small bowl, combine the first six ingredients. To serve chilled, cover and refrigerate until serving. Sprinkle with paprika., To serve warm, spoon into a greased 3-cup baking dish. Sprinkle with paprika. Bake, uncovered, at 375° for 15 minutes or until heated through. Serve with crackers or vegetables.

CREAMY CRAB AND RED PEPPER SPREAD

Steps:

• Reserve 2 tablespoons onions. Mix remaining onions with all remaining ingredients except crackers.
• Refrigerate 1 hour.
• Top with reserved onions. Serve with crackers.

SEAFOOD DIP II

Steps:

• In a medium-size mixing bowl, mix together sour cream, mayonnaise, vegetable soup mix, and crab. Cover and refrigerate at least one hour. Delicious!

CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI

Steps:

• Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
• Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
• Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

CRAB SPREAD WITH BENNE-SEED WAFERS

Steps:

• Finely chop scallions and mince garlic. Pick over crab meat to remove any bits of shell and cartilage. In a bowl stir together cream cheese and sour cream until smooth and stir in all ingredients except crab until combined well. Stir in crab until just combined. Chill crab spread, covered, at least 8 hours and up to 1 day to develop flavors.
• Serve crab spread with benne-seed wafers or other crackers.

CREAMY CRAB SPREAD

Steps:

• In a small bowl, combine the cream cheese, mayonnaise and ketchup; beat until smooth. Stir in the crab and onion. Serve with crackers.